Susan Brannon
Fish and Spinach Rolls with Horseradish Cream (30 minutes)
4 bunches of spinach
pinch sea salt
1 onion, minced
1 tsp. olive oil
white fish and/or thin salmon filets
3 TB water/3 TB shoyu
juice from 2 lemons
1/4 cup ginger juice
1. Bring 4 cups of water to a boil with sea salt and blanch the spinach. After 2-3 minutes, place pot in the sink and add cold water. When cold, drain and remove spinach.
2. Squeeze excess water out of the spinach, chop fine and set aside.
3. Saute' onion in olive oil. When clear, add spinach and a pinch of sea salt. Cook until the water has evaporated from the spinach. Then set aside.
4. Rinse fish filets and place on a platter. Sprinkle with a pinch of salt or dash of shoyu and place a thin layer of the spinach on top.
5. Roll each filet and secure with 2 toothpicks.
6. Place in a glass baking dish, cover and bake at 400 for 15 minutes, basting with a water/shoyu, lemon juice, ginger juice marinade twice during baking.
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